Souppa like Zuppa Toscana

I still had some sausage left over from my sausage gravy & biscuits, plus half a bunch of kale that hadn't been made into kale chips. (If you've never tried kale chips, I definitely recommend it! Kale is super good for you but can be bitter, and this is a super simple way to get your leafy greens). A quick internet search for "sausage and kale" quickly showed a trend towards this "Zuppa Toscana" that Olive Garden makes (don't sue me please!) that lots of people claim to mimic.
Well as any loyal reader knows, I'm not a 'by-the-book' recipe follower, so I just took the general idea and ran with it. What happened was a simple, delicious soup that quite frankly surprised me with how tasty it was. With really only 4 ingredients and 30 minutes, a warm, filling and complex soup for dinner can be yours!

Ingredients:
1/2 pound sausage
1/2 bunch kale, shredded
2-3 large potatoes, diced
6 cups water
4 chicken bouillon cubes
3 tbsp cornstarch
Italian seasonings

Step 1: Brown the sausage in a frying pan. Drain most of the fat and set aside.

Step 2: Dice the potatoes into thin wedges. There's no right or wrong way really. Most copy-cat recipes use redskins but I only have russet so those will do. Drop them into a pot with enough water to cover and bring to a boil. Cook for about 8-10 minutes, until soft when poked with a fork.

 Step 3: While the potatoes boil, rip the kale into bite sized pieces, discarding the stems. When the potatoes are soft, drain and put back into the pot.

 Step 4: Add water, bouillon, seasoning, kale and sausage. If you're on a super budget the spices and bouillon aren't required, just kicks up the flavor a notch. If you're flush with cash, try adding half heavy cream and half chicken stock to make a creamier base soup. Of course, if you're rolling in Benjamins you could also just go out to Olive Garden for dinner tonight...and we should be friends. Email me k?

 Step 5: Bring to a boil and then simmer for about 20 minutes. In a cup, combine some hot soup water and the cornstarch and mix. Once it's all dissolved add it to the pot. This will help it to thicken. Also not completely required, but I like a little body. You could use flour for the same purpose.

The flavors combine beautifully into a rich soup that I thoroughly enjoyed. I would definitely make this again. If only I had some salad and bread sticks to go with it.

Sausage gravy & biscuits

If you asked my family if ever they thought they'd see the day where I not only willingly ate sausage gravy and biscuits, yet alone cooked it myself, they would call you crazy. For the longest time I was very against sausage in any form; ground, patties, links. Well, I'm living proof that tastes change over time. I had a can of biscuits in the fridge and sausage was on sale $3/pound at my farmer's market. I couldn't resist buying a nice, fresh ground pound and trying my hand at this artery-clogging breakfast favorite.

Ingredients:
1/2 pound sausage
1 can biscuits
2 cups milk
2 tbsp flour
Salt & pepper

 Step 1: Brown the sausage in a frying pan. Once fully cooked, remove the sausage, drain the fat and set aside.

 Step 2: Bake the biscuits in a 350 oven for 10-12 minutes.

 Step 3: Add the flour to the pan, slowly whisk in the milk. Add all the milk, and bring to a simmer. Add salt and pepper to taste.

 Step 4: Add the cooked sausage back in and mix well. Pour over warm biscuits and enjoy!

I can feel my taste buds cheering, and my arteries crying...

Slow cooker chicken soup: "Just like grandma used to make"

When I was younger, Sunday was always early dinner, and almost always chicken noodle soup. Grandma or mom would put a pot of soup on to simmer, we would go off to church or on a Sunday drive around town, and come home to a house that smelled delicious and a pot full of warm delight. I like continuing that on my own, though I use the modern miracle of the crock pot so I don't have to worry about it burning on the stove (that's a hilarious story for another time...).

Since I had recently roasted a chicken, naturally I made soup from what wasn't eaten the first day. We had eaten the legs and drums, so I cut off and saved the whole breasts for sandwiches for lunch the next day. The rest of the bird plus a few extras was made into a huge crock pot full of chilly weather goodness. There is nothing like coming home to the smell of homemade chicken soup!

Ingredients:
1 chicken carcass
3 large carrots, sliced
2 potatoes, diced
1 whole onion, sliced
3 stalks celery, chopped
1/2 pint fresh mushrooms
1 cup barley
1 tbsp butter
Water

Step 1: That gorgeous roasted chicken had a tray full of juices and spices that I added into the crock pot first. Waste not want not, and that's some powerful flavor I don't want to waste.

 Step 2: I diced up all the assorted veggies and added them and the chicken (skin, bones, extra meat and all) into the crock pot. I added water all the way to the top and put it on low all day (about 8 hours).

When I came home, the house just smelled amazing. The chicken had been brined in all that lovely salt and sugar and pepper and spices, so I didn't even really need to add anything to the broth.

Step 4: I boiled 1 cup of barley in 1 1/2 cups of water with 1 tbsp butter for 45 minutes. 

Barley is a bit chewy, and I added some of the broth after 40 minutes to let the flavor soak in for the last 5 minutes. Maybe a 1/2 cup.

 

Just look at all those gorgeous veggies! And the sheen on the surface, that's from the natural chicken fat that dissolved into the broth. Sure it isn't the healthiest thing in the world for you, but boy howdy does it taste great! And you can let it cool in the fridge then skim the extra fat off the top.

The barley was surprisingly perfect for this soup. Normally I use egg noodles but didn't have any on hand. The flavors blend so well and are perfect for nippy fall nights. It is so easy to make, and you will have leftovers for days (unless you share). I guarantee* you won't get sick, or if you already are you will immediately feel better.

*Guarantee based only on personal experience, not actually backed by anything or redeemable for anything. But other experiences and comments are welcome to be shared. =)

Crusted salmon & veggie alfredo

Still trying to use up all my freezer/pantry items, I pulled together this meal with frozen fish fillets (1 cod 1 salmon) a box of straight pasta, a can of alfredo sauce, frozen veggies, crackers, and various spices. This is a good example of what I call "kitchen improv".

Ingredients:

2 fish fillets, ~6 oz

1 cup crushed crackers

Black pepper

Paprika

Garlic salt

3 tbsp lemon juice

1/2 lb pasta

2 cups frozen veggies

1 can alfredo sauce

 Step 1: Smash the crackers in a plastic bag & add spices. Coat the fish on both sides. Spray a frying pan and cook over medium heat about 10 minutes (to thoroughly thaw) then flip and cook another 10 minutes.

 Step 2: In a large pot, boil a gallon or so of water. Once boiling, add the pasta and simmer 7-9 minutes, until al dente. Add the frozen veggies and boil another 2 minutes. Drain.

 Step 3: Put the pasta back into the pot, add the alfredo sauce and stir well.

Very filling and lots of protein & Omega-3s. This is a good way to get your fish for the week without it seeming too 'fishy', which turns some people off. Even the salmon taste & smell wasn't terribly strong thanks to the alfredo flavor and crust.

Cracker-breaded baked pork chops & roasted vegetables

Pork chops are one of the cheaper meats these days, and I've previously professed my love of oven-roasted vegetables. Roasting any veggie in the oven makes it softer, sweeter, and more delicious in my opinion. You can't go wrong with several cups of veggie chunks and olive oil at 350 for 25 minutes...

Ingredients:
1/2 cup crushed butter crackers
2 tbsp garlic salt and black pepper
2 eggs, lightly beaten
2-4 pork chops
2 cups diced onion, potato and carrot
2 tbsp olive oil

 Step 1: Coat the chops in egg on both sides. A shallow plate is best for this.

 Step 2: Butter crackers really make this crust tasty! Smash up about a cup in a plastic baggie. I then added some garlic salt and black pepper too. Coat both side of the chops and place on a sprayed baking pan.

 Step 3: Put the pork in the oven at 375 and set a timer to 45 minutes. While they bake, dice up your veggies.

 I had recently gone to a farm market and they had heirloom colored carrots, so of COURSE I had to buy some. Purple carrots, turns out on the inside they are still orange. Disappointing but ok. The white ones really were white though. I added half an onion and one large russet potato.

 Step 4: Place diced veggies in an oven-safe pan, mix in 2 tbsp vegetable oil and sprinkle with salt. When the timer reads 30 minutes, put the veggies in the oven too. Cover with foil if you want, I didn't this time.

 Halfway through cooking (at about 15-20 mins left) flip the chops and mix the vegetables around.

Then enjoy! The cracker crust is buttery, salty and delicious. A perfect compliment to the hearty pork, sweet carmelized onions and carrots and earthy potatoes. Yum!

Faster breakfast skillet: Corned beef hash & eggs

This is the short-cut version of my breakfast skillet recipe. Because sometimes we have an extra 10 minutes in the morning, but not 30. By using canned beef & potatoes you eliminate the time needed to dice up and pre-cook the potato.

Ingredients:
1 can corned beef hash
2 eggs

sprinkle shredded cheese

 Step 1: Open the can and put it in a frying pan. Doesn't that look tempting? Haha... but we will eat it anyways!

 Cook the beef and potatoes about 5 minutes, until the potatoes start to crisp and turn brown. Put half the mixture into a bowl and save the other half.

 Step 2: In the same pan, spray with cooking spray and crack 2 eggs. Cook a minute until the whites harden. Flip the eggs and cook on the other side. If you like runny yolks, you can cook just a minute and place on top of your beef hash. I like my yolks cooked through so I left it in the pan about 5 minutes total.

 Step 3: Slide the eggs on top of the hash and sprinkle on some cheese if you like.

I'm sure the health level of this is questionable at best, but you can't beat it for a hearty, stick-to-your-ribs breakfast in only 10 minutes!

Picnic favorite: 9-layer Taco Dip

I'm going to a park to play volleyball with some friends, and we will grill and have a picnic afterwards. Everyone brings something to share. I wanted to make something different from your typical hot dogs and chips type food, and anything taco-related is always a hit, so this is what I came up with. Since I already had the majority of ingredients, only needed to buy the lettuce and tomato, this was super cheap. Even if I had to re-buy everything, for a party of 10 or so people this is a cheap side/dip. It is nearly filling enough to count as a meal!

Ingredients.
1 pound ground beef
1/4 cup taco seasoning
8 oz cream cheese
8 oz sour cream
1 can refried beans
1/4 cup salsa
1/2 cup shredded cheese
1/2 ripe tomato
1/4 head of lettuce, shredded (about 1 cup)
1/4 cup sliced black olives

Step 1: Brown the ground beef in a skillet. While cooking, layer the cream cheese on the bottom of an 8x8 pan with a spoon.

 Step 2: Spread the sour cream on top of the cream cheese. Now you have 2 layers of cheesy goodness to build your mexi-masterpiece on top of.

 Step 3: Open the refried beans and mix it up in the can. You can heat this first, I just scooped it right out of the can and layered it on.

 That's 3 if you're counting.

 Step 3: Once beef is cooked, add the taco seasoning and 1/4 cup water and cook until the water boils off. The beef should now smell tangy and reminiscent of Taco Bell. Pour that over the beans and spread evenly.

 Step 4: Add as much salsa as you like on top of the beef. I just put about 1/4 cup since I'm adding real tomato as well.

 Step 5: Add a healthy handful of shredded cheddar or whatever type of cheese you like. We're up to 6 layers now...

 Step 6: Cut the lettuce into small strips and cover the cheese with crunchy green goodness.

 Step 7: Dice up a big fresh red tomato into small chunks and add those on top.

 Step 8: Sprinkle the sliced black olives on top to complete the pretty picture.

And there you have it, 9 layers of tasty chip-read dip! You can of course omit any layers you don't particularly like, and it's also an option to toss this in the oven or microwave for a few minutes after the cheese layer to warm up the meat/beans/cheeses before topping with the fresh veggies if you like it warm.